Chestnut Soup Recipe
Chestnut Soup Recipe with a easy to make with help of very simple ingredients and one of and easy And Chestnut Soup Recipe,famous Chestnut Soup recipe
Yield: 6 people
Calories: 269kcal
Materials
- 4 lb chestnuts (8 cups) fresh
- whole peeled
- 1 md onion
- 12 md shallots
- 4 stalks celery
- 5 oz prosciutto Sliced
- 3 T butter
- 2 1/2 qt chicken stock unsalted
- 1 t fennel seeds
- 1 bay leaf
- 1/2 t salt
- 1/2 c heavy cream
- 1/2 t white pepper Fresh Ground
- 1/4 c cèpes (or porcini),Dried
- mushrooms
Instructions
- Adjust oven rack to middle position and heat oven to 400F. With a small, sharp knife, slit the outer shell of each chestnut, put them in a shallow baking pan, and roast until tender, 15 to 20 minutes.
- Peel off the outer shells and inner skins while still warm. Reheat if the chestnuts cool and become difficult to peel.
- Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto.
- Wrap and refrigerate 2 tablespoons prosciutto for garnish.
- Heat 2 tablespoons of the butter in an 8-quart soup kettle and saute the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes.
- In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt.
- Bring the mixture to a boil and skim. Reduce the heat and simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for garnish.
- Continue simmering until remaining chestnuts are very tender, about 45 minutes longer. Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes.
- Pour the soup into the workbowl of a food processor fitted with a metal blade, or into a blender. Pure, then strain through a fine sieve or tamis.